Watergate Salad

adapted from allrecipes.com

1 (3.4 ounce) package instant pistachio pudding mix

1 (20 ounce) can pineapple chunks in juice

1 cup miniature marshmallows

1/2 cup chopped walnuts

1/2 (8 ounce) container frozen whipped topping, thawed

Drain pineapple reserving juice.  In a large bowl, mix together pudding mix, pineapple chunks, 1/4 cup pineapple juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Turkey Queso

1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1/4 cup milk
1 can Rotel, drained
1 cup turkey, cubed
diced jalapenos, optional
salt
tortilla chips

Combine soup, milk, Rotel & turkey in a sauce pan over medium heat until warm.  Add jalapenos & salt to taste.  Serve warm with chips.

We added 2 tablespoons of canned jalapenos after taking out 2 little cups of queso for the kids.  It was spicy, but not over the top.  Add jalapenos slowly.

Thanksgiving 2010

Morning

Cranberry Orange Bread

Cranberry Cider

Appetizers / Snacks

Spinach Dip

Cranberry Shortbread Bars

Turkey

Citrus Turkey Brine

Hands down best turkey we have ever had!!

Sides

Creamy Smashed Potatoes

Sweet Potato Casserole

Green Bean Casserole

Marshmallow & Lime Jello Salad

Stuffing (Stove Top with diced celery, onions & water chestnuts added)

Biscuits (Flaky Layers)

Cranberry Sauce

Dessert

Double Layer Pumpkin Cheesecake

Citrus Turkey Brine

From allrecipes.com

1 cup sea salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon black pepper corns
1 1/2 gallons cold water

Place lemons, oranges, onion, garlic, bay leaves, thyme, pepper & a small amount of water into a large pot. Rub salt onto your rinsed turkey (be sure to remove the innards), place remaining salt into the pot & stir.  Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

I stuffed the bird with additional quartered oranges, lemons & onion before cooking.

Preheat oven to 450 degrees:

Cook turkey for 20-30 minutes at 450, then reduce the temperature to 350.  For the final hour, reduce the temperature to 325 for a sensational Thanksgiving bird!

Please note: Brined turkeys cook faster than non-brined turkeys.  Be sure to keep a good eye on it and not over cook.  Bird should have an internal temperature of 160-170 degrees. 

Weight  of Bird	Roasting Time (Unstuffed)
10 to 18 pounds	3 to 3-1/2 hours
18 to 22 pounds	3-1/2 to 4 hours
22 to 24 pounds	4 to 4-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours

Creamy Smashed Potatoes

from allrecipes.com

5 pounds potatoes, peeled and quartered

8 ounces reduced fat cream cheese

1 cup reduced-fat sour cream

1/4 cup milk
1 teaspoon onion salt

1 teaspoon salt

Dash pepper

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a large bowl; mash the potatoes. Add the remaining ingredients; mix well.

Double Layer Pumpkin Cheesecake

adapted from allrecipes.com

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup sour cream

1 large prepared graham cracker crust

1/2 cup pumpkin puree

1 1/2 teaspoon pumpkin pie spice

1/2 cup frozen whipped topping, thawed

Preheat oven to 350 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time & fold in sour cream. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside.

Add pumpkin & pumpkin pie spice to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.

Place pie on a roll pan or baking sheet and pour a small layer of water on the pan to create a water bath.  Bake in preheated oven for 1 hour.  Turn off the oven, prop the door and allow the cheesecake to sit for an additional hour. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Marshmallow & Lime Jello Salad

 adapted from allrecipes.com

10 fluid ounces lemon-lime flavored carbonated beverage

4 cups miniature marshmallows, divided

2 (3 ounce) packages lime flavored gelatin mix

8 ounces cream cheese

1 (20 ounce) can crushed pineapple with juice

1 cup frozen whipped topping, thawed

In a saucepan, combine the carbonated beverage and marshmallows. Stir over medium heat until marshmallows melt. Turn off heat and add jello & cream cheese.  Wisk until well well blended and cream cheese lumps are gone.

Add the pineapple and whipped topping and mix well.  Stir in 1 cup of mini marshmallows and pour into a 9x12 inch dish and chill overnight or until set.

Cranberry Sauce

 from allrecipes.com

12 ounces cranberries

6 ounces unsweetened apple juice concentrate

Sugar or Splenda if desired

In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. If the recipe isn't sweet enough for you, add sugar or Splenda only one tablespoon at a time to avoid over sweetening.

Cranberry Shortbread Bars

From Joy of Baking

Cranberry Filling:

8 ounces (2 1/4 cups) (225 grams) fresh cranberries

2/3 cup (130 grams) granulated white sugar

3 tablespoons water

Shortbread Bars:

2 cups (270 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/3 cup (70 grams) light brown sugar

1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C) and place the wire oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.  

Cranberry Filling: In a medium sized saucepan, place all the ingredients. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Shortbreads: In a separate bowl whisk the flour, cornstarch, and salt.  

 

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  

Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.  With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.  

Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.

Makes about 16 bars.

Cranberry Orange Bread

 From Joy of Baking

1/2 cup (50 grams) pecans or walnuts, optional

1 cup (120 grams) fresh or frozen cranberries, coarsely chopped

1 large egg, well beaten

3/4 cup (180 ml) freshly squeezed orange juice

1 teaspoon pure vanilla extract

2 cups (260 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon orange zest (outer skin of orange - about 1 1/2 oranges)

4 tablespoons (57 grams) cold unsalted butter, cut into pieces

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

If desired, toast the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.


In a small bowl, combine the beaten egg with the orange juice and vanilla extract. 

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberry and nuts. 

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen.
 
Makes one - 9 x 5 x 3 inch loaf.

Cranberry Cider

adapted from allrecipes.com

8 cups apple cider

6 cups cranberry juice

1/4 cup packed brown sugar

3 cinnamon sticks

1 teaspoons whole cloves

1 orange

In a large pot (or crockpot), combine apple cider, cranberry juice, brown sugar & cinnamon sticks.  Slice orange and stick cloves in the ends of the orange & place in pot.

Bring to a boil, reduce heat, and simmer for 15 to 20 minutes or put crockpot on high for 1 hour, then low for 1 hour and warm as long as needed.  Serve hot.

Pumpkin Cream Cheese Bread

adapted from allrecipes.com

1 (8 ounce) package cream cheese

1 1/2 cups white sugar, divided

1 2/3 cups & 1 tablespoon all-purpose flour, divided

3 eggs, divided

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil or unsweetened applesauce

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour and 1 egg; beat until smooth. Set aside. 

Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside 

Place pumpkin, vegetable oil/applesauce, 2 eggs and 1 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

So, I messed this up, but it is so good I can't wait to make it again :)  

What I did wrong (pictured above): I only had one 9 inch loaf pan, so I thought I could make a large loaf and maybe a few muffins.  I put in the bottom pumpkin mixture, then 1/2 the cream cheese.  It wasn't until I had already started putting in the top layer that I realized I was not going to have enough left to make anything else.  So I ended up with a really good bread, but with a smaller layer of cream cheese than expected.  Take care to make the bottom layer fairly thin as it will rise when baking.

I think I may go buy two 8 inch loaf pans just so I can make this again soon :)

Frosted Pumpkin Bars

 from allrecipes.com

1 cup all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cloves

1 egg

2 egg whites

1 cup canned pumpkin

1/4 cup canola oil

2 tablespoons water

4 ounces reduced fat cream cheese

1 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

In a mixing bowl, combine the first six ingredients. Add egg, egg whites, pumpkin, oil and water; mix well. Transfer to an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a mixing bowl, beat cream cheese. Beat in confectioners' sugar, then vanilla and lemon peel. Frost bars. Chill for 15 minutes, then cut. Refrigerate leftovers.

I left out the lemon peel & didn't miss it :)
I made them in a jelly roll pan which is why they are on the thin side & my boys prefer them without the frosting, so I just frosted them as we ate them

Old-Fashioned Soft Pumpkin Cookies

From Nestle Toll House

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Thanksgiving 2009

Our meal for 4 was greatly lacking presentation, but was highly effective in quick clean/pack up which was needed to get 2 little guys in the bath on schedule :)

I would have loved to have made everything from scratch, but the 4 little feet and hands that are oh so curious and must accompany me in the kitchen, caused me to make the decision to go for convenience in many ways.

Turkey
I cooked a 21 pound turkey!! I stuffed the cavity of the bird with sliced oranges, lemons & onion. I did a butter wash on the bird then added salt & ground pepper. I massaged the big guy and cooked him in a turkey bag. It took about 3 1/2 hours and the result was not necessarily pretty, but so very yummy!!

Sides
Frozen Cranberries
Green Bean Casserole
Sweet Potato Casserole
Mashed Potatoes (instant & never again :)
Stuffing (Stove Top with diced celery, onions & water chestnuts)
Biscuits (Pillsbury Grands, Flaky Layers)
Cranberry Sauce (canned)

Dessert
Pumpkin Roll

Sweet Potato Casserole

From allrecipes.com

5 sweet potatoes, peeled and sliced

1/2 cup packed brown sugar
1/4 cup low fat margarine
2 tablespoons orange juice
2 pinches ground cinnamon
1 (10.5 ounce) package miniature marshmallows

Preheat oven to 350 degrees F (175 degrees C). Steam sweet potatoes until tender. In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice to taste and a dash of ground cinnamon. Spread the sweet potato mixture into a 9x13 inch pan. Sprinkle the miniature marshmallows over the top and bake at 350 degrees F (175 degrees C) until golden brown.

Green Bean Casserole

From French's

1 (10 3/4 oz.) can cream of mushroom soup
3/4 cup milk
1/8 tsp. black pepper
2 cans cut green beans
1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 min. or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Frozen Cranberries

Adapted from Cooking With Stephanie

8 oz Cream Cheese (softened)
8 oz Cool Whip
1 Can Whole Cranberries
1 Can Crushed Pineapple with juice
2 cups mini-marshmallows

Mix cream cheese and cool whip thoroughly. Stir in cranberries, pineapple and marshmallows and freeze. Take out of the freezer about 1 hour before serving.

Pumpkin Roll

Adapted from allrecipes.com

Cake:
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
confectioners' sugar for dusting

Filling:
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

Optional:
1/2 cup chopped walnuts* (see below)

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan.
   
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

* Walnuts can be added 3 different ways. 1) by sprinkling them evenly on top of the cake batter before baking 2) by mixing them by hand as the final step in creating the filling or 3) by sprinkling them over the individual slice of dessert as a garnish/topping

Frozen Grape Mold

From Dorothy Richards

1/4 cup mayo
4 oz cream cheese
1 small can chunk pineapples, strained & juice reserved
2 cups mini marshmallows
2 cups red & green seedless grapes
1/2 pint whipping cream

Whip together mayo, cream cheese and 3 tablespoons pineapple juice. Slowly fold pineapples, marshmallows and grapes into cream cheese mixture with a spoon. In a separate bowl, whip cream until stiff and fold into the grape mixture. Use mayo as a grease in a round pan and freeze. Remove from freezer and allow to thaw part way before serving. Serve cold.